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Omega 3-enriched noodles and preparation process thereof

A technology of omega and noodles, which is applied in the field of noodle processing technology rich in omega 3, can solve the problems of poor quality of machine-made noodles, failure to prevent diseases, single nutritional value, etc., and achieve low production cost, good food value and market Foreground, nutritional value rich effect

Inactive Publication Date: 2018-03-23
陈立均
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Along with improving day by day of people's living standard, certain requirement has also been arranged for the selection of noodles, and the noodles in the prior art are mostly relatively single, and nutritional value is also relatively single, can not prevent disease yet, medicine and food are of the same origin, and have no effect on digestion. Defects have a certain effect. Pure natural organic noodles. In view of the existing shortcomings of noodles, technologies such as vacuum kneading and imitation of multi-directional rolling have been developed, but the shortcomings of poor quality and single nutrition of the mechanism cannot be really changed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A noodle rich in omega 3, consisting of the following components by mass fraction:

[0027] 50 parts of flour, 3 parts of linseed powder, 6 parts of artemisia, 1 part of Bupleurum, 1 part of dandelion, 1 part of plantain, 7 parts of water, 0.5 part of edible salt and 1 part of native egg.

[0028] A noodle preparation process rich in omega 3, comprising the following steps:

[0029] (1) Material preparation

[0030] (1) Wash the above-mentioned raw materials such as Artemisia annua, Bupleurum, Dandelion, Plantain, etc., put the washed raw materials into boiling water for de-enzyme detoxification treatment, and then remove and rinse with clean water;

[0031] (2) Use a pulverizer to grind the rinsed raw materials into powder and prepare flour, edible salt, and native eggs for later use;

[0032] (2) Calendering

[0033] (1) Pour the above-mentioned raw material powder, flour, edible salt, local eggs and water into the noodle pot according to the proportion, after 10 m...

Embodiment 2

[0041] A noodle rich in omega 3, consisting of the following components by mass fraction:

[0042] 60 parts of flour, 5 parts of linseed powder, 7 parts of artemisia, 2 parts of Bupleurum, 2 parts of dandelion, 2 parts of plantain, 10 parts of water, 0.8 parts of salt and 2 parts of free-range eggs.

[0043] A noodle preparation process rich in omega 3, comprising the following steps:

[0044] (1) Material preparation

[0045] (1) Wash the above-mentioned raw materials such as Artemisia annua, Bupleurum, Dandelion, Plantain, etc., put the washed raw materials into boiling water for de-enzyme detoxification treatment, and then remove and rinse with clean water;

[0046] (2) Use a pulverizer to grind the rinsed raw materials into powder and prepare flour, edible salt, and native eggs for later use;

[0047] (2) Calendering

[0048] (1) Pour the above-mentioned raw material powder, flour, edible salt, local eggs and water into the noodle pot according to the proportion, after ...

Embodiment 3

[0056] A noodle rich in omega 3, consisting of the following components by mass fraction:

[0057] 70 parts of flour, 6 parts of linseed powder, 8 parts of artemisia, 2 parts of Bupleurum, 3 parts of dandelion, 2 parts of plantain, 15 parts of water, 1 part of salt and 2 parts of free-range eggs.

[0058] A noodle preparation process rich in omega 3, comprising the following steps:

[0059] (1) Material preparation

[0060] (1) Wash the above-mentioned raw materials such as Artemisia annua, Bupleurum, Dandelion, Plantain, etc., put the washed raw materials into boiling water for de-enzyme detoxification treatment, and then remove and rinse with clean water;

[0061] (2) Use a pulverizer to grind the rinsed raw materials into powder and prepare flour, edible salt, and native eggs for later use;

[0062] (2) Calendering

[0063] (1) Pour the above-mentioned raw material powder, flour, edible salt, local eggs and water into the noodle pot according to the proportion, after 10 ...

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PUM

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Abstract

The invention discloses omega 3-enriched noodles and a preparation process thereof. The omega 3-enriched noodles are composed of, by mass, 50-70 parts of flour, 3-6 parts of flaxseed powder, 6-8 partsof artemisia carvifolia, 1-2 parts of radix bupleuri, 1-3 parts of dandelion, 1-2 parts of herba plantaginis, 7-15 parts of water, 0.5-1 part of edible salt and 1-2 parts of native egg. The preparation process includes following steps: preparing materials; calendering; slicing; drying; cutting off; packaging to obtain finished products. The omega 3-enriched noodles are simple to process, low in production cost and quite high in nutritional value and have great edible value and market prospect.

Description

technical field [0001] The invention relates to food processing technology, in particular to a noodle processing technology rich in omega 3. Background technique [0002] Omega 3 (ω-3) is an essential fatty acid for the human body. It is the main fat component of the heart, retina, and brain. It cannot be synthesized by itself and must be ingested in food. Modern human food structure contains omega 3 unsaturated fatty acids Foodstuffs are very scarce, so attention should be paid to foods containing omega 3 fatty acids in the diet. The main sources of Omega 3 are deep-sea fish oil algae oil or olive oil, flaxseed, perilla, etc. The main components are omega 3 unsaturated fatty acids (EPA, DHA). Omega 3 promotes the excretion of neutral or acidic cholesterol from feces and inhibits the liver Lipid and lipoprotein synthesis can reduce plasma cholesterol, triglyceride, LDL, VLDL, increase HDL, regulate blood lipids, clear thrombus, prevent blood coagulation, prevent cerebral th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/10A23L19/00
CPCA23L7/109A23L19/09A23L33/10A23V2002/00A23V2200/30A23V2200/326A23V2200/308A23V2200/328
Inventor 陈立均
Owner 陈立均
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